Fried ravioli

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Oil, for frying ravioli
Marinara cream sauce, recipe follows
1 (225g) package frozen 4-cheese ravioli
450g ground pecans
165g grated Parmesan
55ml milk
1 large egg, lightly beaten
1/4 tsp salt
1/8 tsp ground black pepper

For the marinara cream sauce

335ml prepared marinara sauce
110ml double cream

1) Pour oil to a depth of 1 cm in a skillet or Dutch oven and heat oil to 182 degrees C.

2) Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl.

3) Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with marinara cream sauce.

For marinara sauce:

1) In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+